Traduction de «Chaîne de transformation des matières plastiques » (Français → Anglais) :

B. whereas plastic materials are becoming increasingly diverse and their use is on the rise, leading to larger volumes of waste and increasing combination with other materials and compounds; whereas plastic accumulates in large quantities (a total of 80 MT is estimated to be floating in the Atlantic and Pacific Oceans) and persists in the environment for hundreds of years, killing marine life, provoking toxic reactions and releasing endocrine disrupters, substances that are carcinogenic, mutagenic or toxic for reproduction , nanoparticles, and persistent organic pollutants into the ecosystems and hence the food chain ...[+++]; whereas in 2010 alone, 95.5 billion plastic bags were placed on the EU market, the majority of which were intended to be used only once, while they are restricted or banned in many countries;

processing of plastic materials (“Kunststoffverarbeitung”),

to analyse the supply chains depending on CRM, the refining capacity, also leading to semi-finished products, and the interaction between CRM and their associated base metals; Recalls that, within RM and CRM in particular, the criticality of different elements varies, as well as their availability, use, need for processing and, consequently, pricing at the different stages of the supply chain, which should be taken into consideration in the analysis; draws attention further to the diversity of logistical paradigms for RM streams in ...[+++]the common market;

Plastic parts shall not contain chloroparaffin flame retardants with chain length 10‐17 carbon atoms and chlorine content greater than 50% by weight (CAS No 85535-84-8 and CAS No 85535-85-9).

Plastic parts shall not contain chloroparaffin flame retardants with chain length 10 to 17 carbon atoms and chlorine content greater than 50 % by weight (CAS No 85535-84-8 and CAS No 85535-85-9).

‘Fork to farm’ — food (including seafood), health and well being: Consumer, societal, cultural, industrial and health as well as traditional aspects of food and feed, including behavioural and cognitive sciences; nutrition, diet-related diseases and disorders, including childhood and adult obesity and allergies; nutrition in relation to the prevention of diseases (including increased knowledge of the health bringing compounds and properties of food); innovative food and feed processing technologies (including packaging and technologies from non-food fields); improved quality and safety, both chemical and biological, of food, beverages and feed; enhanced food safety assurance methodologies; integrity (and control) of ...[+++] the food chain; physical and biological environmental impacts on and of food/feed chains; impact on, and resistance of, food chains to global changes; total food chain concept (including seafood and other food raw materials and components); traceability and its further development; authenticity of food; development of new ingredients and products.